Before we begin talking about what it means to be a gluten-free vegan, please be sure to consult your doctor if you suspect you have a gluten allergy or any other medical condition. This information is meant to aid you in any discussions you have with a medical professional.
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What is Gluten? 
The website celiac.org explains gluten as the general name for proteins found in:

* Wheat (including, but not limited to: wheatberries, durum, semolina, spelt, farina, farro, graham, and emmer)
* Barley
* Rye

 
Gluten acts as a glue that holds foods together and help them maintain their shape. 
 
Celiac Disease
According to the University of Chicago Medicine Celiac Disease Center: 

“Celiac disease is an inherited autoimmune disorder that affects the digestive process of the small intestine. When a person who has celiac disease consumes gluten, a protein found in wheat, rye, and barley, the individual’s immune system responds by attacking the small intestine and inhibiting the absorption of important nutrients into the body.  Undiagnosed and untreated, celiac disease can lead to the development of other autoimmune disorders as well as osteoporosis, infertility, neurological conditions, and cancer.”

 

1 in 133 people in the US suffer from celiac disease (that’s approximately 3 million Americans!). The really shocking part of this statistic is that about 97% of celiac patients are undiagnosed. 

 
You don’t have to have celiac disease to want to reduce your gluten intake. Some people have non-celiac gluten sensitivity, meaning that they experience adverse reactions to gluten, including:

bloating, gas, and stomach pain
headache
brain fog
joint pain
diarrhea or constipation
anemia

 
Is It Hard to Be Gluten-Free and Vegan?
The good news is that, especially in this day and age, it’s not all that difficult to be vegan and gluten-free. 
 
In 2004, the Food Allergen Labeling and Consumer Protection Act became law. Since then, all foods must be labeled to identify the eight major food allergens. These allergens include milk, egg, fish, crustacean shellfish, tree nuts, wheat, peanuts, and soybeans.
 
Plant-Based Gluten-Free Proteins
Meat and dairy are naturally gluten-free (provided they don’t contain any additives). There are also PLENTY of plant-based gluten-free protein sources available. 
Here are a few:

Nuts
Seeds
Beans
Lentils
Peas
Peanuts
Tofu
Tempeh
Edamame
Quinoa
Veggies 

 

 
In addition to the plant proteins listed above, vegans following a gluten-free diet can also enjoy these foods:

Corn
Millet
Gluten-free oats
Rice
Sorghum
Non-wheat flours such as corn, brown rice, almond, chestnut, tapioca, coconut, and sorghum
Coconut aminos
Vegan cheese
Nutritional yeast
Almond, soy,and  coconut yogurt 
Plant-based milks

 
Are Faux Meats Gluten-Free? 
Not all faux meats are gluten-free, so you need to pay close attention to labels here. For example, some Gardein products are gluten-free, while others aren’t. 
On the other hand, Beyond Meat protein is derived entirely from peas,